Tuna, grilled artichoke and sun-dried tomato sandwich
4 crunchy seed bread rolls
2 x 120g cans Rio Mare Tuna in Olive Oil
8 grilled artichokes in oil
4 sun-dried tomatoes in oil
160g spreadable cream cheese
a few basil leaves
black pepper to taste
1. Cut the bread rolls in half. Divide the artichokes into thick slices and roughly chop the sun-dried tomatoes.
2. Spread a generous amount of cream cheese on the bottom of each roll, top with the flaked tuna, artichokes and sun-dried tomatoes.
3. Garnish with hand-shredded basil leaves and pepper. Sandwich the rolls together and serve.
4. You can also toast the rolls for a few minutes prior to filling them for an even crunchier texture.